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The Best Apple Tart

A French-style rustic apple tart that has a free-form buttery flaky crust with apples that are baked until tender and delicious

Cut the butter in quarters lengthwise. Measure water and refrigerate until ready to use. Add the flour, sugar and salt to the food processor and pulse briefly

Add 2/3 of the chilled butter pieces to the flour mixture and blend. Return the remaining 1/3 of the butter back to the freezer until ready to use.

Add the rest of the chilled butter and pulse. You should have pea size pieces of butter and some that is completely mixed into the flour.

Empty mixture into a large bowl. Drizzle 1/4 cup ice cold water over the flour mixture, and toss to mix the little bit of water into the flour.

Stir with a spatula in one hand, and use your other hand to pinch and toss the dough. The dough should start to come together.

Empty the shaggy dough onto a work surface and gather it together with a bench scraper or the back of a knife into a mound.

Smear a section of the dough down and along the work surface away from you to blend the butter pieces into the dough.

Using a bench scraper, fold the dough together. Repeat the smearing process until the mixture just comes together into a cohesive dough.

shape the dough into a 7" disk. Fix any cracks in the dough by pressing and shaping the dough together without overworking it.

Take the disk of dough from the refrigerator. If it is very cold, let it rest for about 10 minutes until it’s just pliable enough to roll. While the dough is resting, make the filling.

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